My hubby is incredibly talented and extremely gifted in so many areas.
He’s a genius ~ a wizard ~ downright incredible.
His background and creative mindset is quite different from mine, though.
He didn’t come from a “foodie” and flavor infused family.
Honestly, who did?
I am a rare breed, that’s for sure.
There certainly aren’t many gourmet food brokers out there – nor are there existing offspring who dabble and babble in the kitchen on a daily basis.
My darling dear’s victual vocabulary deviates ever so slightly from the words and lingo I have constantly sparkling around inside my little brain.
He knows what he likes, though. And, if I have my way, he gets it, gosh darn it!
Anyway, one evening, as our edible lexicons diverged ever so slightly, he came up with a little bit of a smart ass description for a recipe idea.
I quote him word for word, “sausage fig sprig.”
Well, I quickly informed him that in no way, shape, or form, to figs grown on or contain “sprigs.”
“But,” I offered and conceded, “rosemary grows on sprigs and is mighty tasty with figs – and sausage too.”
Thus, we have inspiration from THE ONE who is nearest and dearest to my heart and soul. – My other half:
Sausage Fig Sprig
(Rosemary Fig Sausage Sauté)
2 tsp. extra virgin olive oil
1/2 medium yellow onion, diced
5 Turkish figs, chopped
2 Tbs. fresh rosemary, minced (2 tsp. reserved)
1/2 lb. pork breakfast sausage
sea salt and pepper
Heat the oil in a large skillet or cast iron pot over medium heat. Add the onions and sauté until golden. Add the figs, all but 2 tsp. rosemary, sea salt, and pepper and continue to cook 2-3 minutes more. Add the sausage, breaking up with the back of a wooden spoon. Cover and stir every so often, until the fat renders, the onions continue to release some juice and caramelize, and the pork is cooked all the way through.
To serve, drizzle with additional olive oil, sprinkle with reserved oil, and plate with additional figs, if desired.
These “fig sprigs” are truly marvelous.